Extra Mature Cheddar Muffins
Per muffin
175 Kcal
6.8g fat (3.7g saturated)
Suitable for vegetarians
Suitable for freezing
Extra Mature Cheddar Muffins
Tag Archives: Cheese
Brie with Redcurrant Jelly
Brie with Redcurrant Jelly
Made in Somerset, according to traditional French methods, Somerset brie is considered by many to be as fine as French brie, with its straw colour and creamy tangy flavour. Serve it coated in breadcrumbs, as a really simple, light lunch – delicious!
Recipe taken from Around Britain Dairy Cookbook
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Become a fanGloucester Cheese and Ale
An English variation of Welsh rarebit, this filling snack was originally served after the meat course of the evening meal at inns or posting houses. These days, it is perfect for a light lunch, served with a tomato salad and a glass of real ale.
Preparation time – 5 minutes
Cooking time – 10 minutes
Calories per portion – 290 Kcal
Fat per portion – 16g of which saturated – 9.6g
Serves – 4
Suitable for vegetarians
Brown ale 150ml (1⁄4 pint)
Double Gloucester cheese 175g (6oz), grated
English mustard 1 tsp
Cornflour 2 tsp, blended in 1 tsp of water
Wholemeal bread 4 thick slices
1 Pour the brown ale into a saucepan and add the cheese, mustard and cornflour. Heat gently until the cheese has melted and the sauce thickens.
2 Meanwhile, toast the bread. Pour the warm ale and cheese over the toast (you might like to grill for a little extra colour at this stage), season to taste, and serve immediately.
Cook’s tip
Take care not to overheat, or the cheese and ale mixture may separate.
Recipe taken from Around Britain Dairy Cookbook
Cheese Flapjacks
Beware, as these are very moreish! They make an interesting, and healthier, alternative to the traditional sweet flapjack. Oats contain complex carbohydrates, which are released slowly to sustain energy levels and keep hunger pangs at bay.
Cheesy Flapjacks
Preparation time 20 minutes
Cooking time 25-30 minutes
Calories per flapjack 167 Kcal
Fat per flapjack 12g
of which saturated 4.7g
Makes 12 flapjacks
Suitable for vegetarians + freezing
Butter or margarine 50g (2oz)
Cashew nuts 50g (2oz)
Macadamia nuts 25g (1oz), halved
Carrot 1 large, peeled and grated
Double Gloucester cheese 110g (4oz), grated
Porridge oats 150g (5oz)
Dried mixed herbs ½ tsp
Egg 1, beaten
1 Preheat the oven to 180°C/350°F/Gas 4. Melt the butter in the microwave or a saucepan. Remove from the heat and then add the nuts, carrot, cheese, oats, herbs and egg. Mix well.
2 Grease a 20cm (8in) round pie tin. Spoon the mixture into the tin and press down well. Bake for 25–30 minutes, until golden brown. Leave in the tin to cool and then cut into 12 wedges. Serve cold as a snack.
Cook’s tip
These are great to make and keep in an airtight container in the cupboard. If anyone in the family fancies a savoury snack, they are the perfect healthy alternative to crisps.
Travel Tips
Travel tips
I have just finished writing a travel tips page for the 2011 Dairy Diary. Before researching it I never realised how unprepared I have been when travelling abroad! How many of us take the emergency number for our credit card company in case the card is stolen? Not me, that’s for sure! I seldom give anyone at home my holiday contact details either. In fact, I get so wrapped up in what I will wear/eat/drink/do when I am there that I completely forget about all the important stuff.
Thankfully, there has rarely been an emergency while I have been away – except when I was in New York the day before September 11th and no one at home knew my exact itinerary – it pays to be prepared. I would love to hear any useful travel tips or advice on what to take. Also, when booking a flight do you opt for on-board catering or take something of your own? I deliberated this last week when booking flights for a family holiday. I plumped for the in-flight meal as I find all those little parcels quite exciting. The taste is never up to much though!
But what is the best thing to take to eat on a flight? Probably not a particularly ripe French cheese! Try these Cheese Flapjacks – easily portable with oats for slow-releasing energy.
I have just finished writing a travel tips page for the 2011 Dairy Diary.
Before researching it I never realised how unprepared I have been when travelling abroad!
How many of us take the emergency number for our credit card company in case the card is stolen? Not me, that’s for sure! I seldom give anyone at home my holiday contact details either. In fact, I get so wrapped up in what I will wear/eat/drink/do when I am there that I completely forget about all the important stuff.
Thankfully, there has rarely been an emergency while I have been away – except when I was in New York the day before September 11th and no one at home knew my exact itinerary – it pays to be prepared.
When booking a flight do you opt for on-board catering or take something of your own? I deliberated this last week when booking flights for a family holiday. I plumped for the in-flight meal as I find all those little parcels quite exciting. The taste is never up to much though!
But what is the best thing to take to eat on a flight? I would love to hear any useful travel tips or advice on what to take.
Probably not a particularly ripe French cheese! Try these Cheese Flapjacks – easily portable with oats for slow-releasing energy.
Cheese Flapjacks
Savoury flapjacks are very morish and perfect for an energy boost on the move.
Cheese Flapjacks
Makes 12
Suitable for vegetarians
Butter or margarine 50g (2oz)
Cashew nuts 50g (2oz)
Macadamia nuts 25g (1oz), halved
Carrot 1 large, peeled and grated
Double Gloucester cheese 110g (4oz), grated
Porridge oats 150g (5oz)
Dried mixed herbs 1/2 tsp
Egg 1, beaten
1 Preheat the oven to 180°C/350°F/Gas 4. Melt the butter in the microwave or a saucepan. Remove from the heat and then add the nuts, carrot, cheese, oats, herbs and egg. Mix well.
2 Grease a 20cm (8in) round pie tin. Spoon the mixture into the tin and press down well. Bake for 25–30 minutes, until golden brown. Leave in the tin to cool and then cut into 12 wedges. Serve cold as a snack.
Cook’s tip
These are great to make and keep in an airtight container in the cupboard. If anyone in the family fancies a savoury snack, they are the prefect healthy alternative to crisps.
Recipe taken from Hearty & Healthy Dairy Cookbook
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